Chicken Bourbon

There are a lot of recipes here on zaar for Chicken Bourbon or Bourbon Chicken that are Oriental in nature, not this one.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 2  tablespoons flour
• 2  tablespoons unsalted butter or 2  tablespoons unsalted margarine
• 2 -3  tablespoons shallots or 2 -3  tablespoons green onions, sliced
• 1  small pear, finely chopped (2-3 teaspoons)
• 2  cups  oyster mushrooms, chopped
• 2  tablespoons Bourbon or 2  tablespoons  whiskey
• 1  cup dry white wine, like Chardonnay
• 1  cup low sodium chicken broth
• 1⁄4 teaspoon salt, divided
•  fresh ground black pepper
• 3 -4  tablespoons  toasted and chopped walnuts

Directions

1. Instead of preparing the dish in 2 batches, you will get better results if you work 2 pans simultaneaously; divide ingredients between pans.
2. Lay chicken breasts between sheets of plastic wrap and pound to 1/4" thickness.
3. Sprinkle with 1/4 teaspoon salt and black pepper. Dredge chicken in flour, patting off excess.
4. In 2 large skillets over medium heat,warm 2 tablespoons butter or margarine in each pan until melted.
5. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute on each side.
6. Remove chicken and set aside till needed.
7. Reduce heat to low, divide shallots or green onions and pear between pans, sauteeing for 2 minutes.
8. Then add mushrooms to each and saute for 2 minutes.
9. Divide bourbon, Chardonnay and chicken broth between pans, increse heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
10. Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes.
11. Season with remaining salt and pepper to taste.
12. Place each chicken breast on a plate and divide the sauce among them.
13. Sprinkle with walnuts and serve with white fluffy rice, roasted asparagus, and a nice Chablis or Sauvignon Blanc.